Roasted Capsicum Paste

1. Place garlic clove (1), capsicum (200g), nuts (150g), balsamic vinegar (1/2 Tbsp), olive oil (1 Tbsp), salt (1/2 tsp) and pepper (1/2 tsp) into bowl.
2. Mix Speed 5 / 6 seconds. Set aside.

Chicken

1. Preheat oven to 180C.
2. Lay out a large sheet of baking paper.
3. Lay prosciutto (12 slices) out on the baking paper in layers slightly overlapping for form a large rectangle.
4. Place butterflied chicken breast (4 large) on top of the prosciutto layer. You want minimal gaps if possible.
5. Spread the roasted capsicum paste over the chicken breasts.
6. Top with spinach leaves (60g) and slices of mozzarella (10).
7. Carefully roll the chicken up into a log shape.
8. Place chicken roll into the deep baking baking dish, seam side down and cover with aluminium foil.
9. Cook for 40-50 minutes until cooked through.
10. Uncover the chicken and turn the oven up to the highest temp.
11. Cook briefly until the prosciutto layer crisps up.
12. Remove tray from the oven, place the chicken roll onto a chopping board and allow to rest for 10 minutes.
13. Carefully cut the roll into thick slices using a serrated knife and serve with roast or steamed vegetables of choice.